Cheese Potato Puff
Gluten Free Living – 2025
I tried 40-50 new recipes last year and I think Cheese Potato Puff came in second overall. (Only behind my favorite Banana Chip Muffins). I loved this recipe and made it several times. It’s the perfect side dish for holiday dinners–especially Thanksgiving or Christmas, Easter or Mother’s Day. Seriously, this soufflé type potato dish is fantastic. I enjoyed it so much I made a Sweet Potato version and a Turnip version!
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This interesting recipe calls for boiling the potatoes and mashing them. You make a cheese sauce and add the sauce to the potatoes. Then beaten eggs are added (which give the casserole the soufflé-type lift). After baking, fresh chives are sprinkled over top. It’s really delicious and so versatile you can pair it with almost any kind of meat main dish.
Yes, Cheese Potato Puff is spectacular–especially if you serve it immediately after it comes out of the oven. I made it pretty close to the original recipe the first time. After that I added additional chives, salt and pepper, and dried parsley to the dish before baking. I served it with two different kinds of meat (on two different occasions): Honey-Glazed Wings and Rib Eyes with Mushrooms. It was great reheated for leftovers too.
If you’re looking for a “knock-your-socks-off” potato dish to serve your family or company, I can’t recommend Cheese Potato Puff enough.
Cheese Potato Puff is an outstanding recipe for a potato side dish.
Every bite is scrumptious! I served it with Honey-Glazed Wings.
Cheese Potato Puff has a soufflé-like texture. We loved it!
Here, I served Cheese Potato Puff with Rib Eyes With Mushrooms, Corn-on-the-Cob with Cilantro-Lime Butter and Grilled Plums.
Here’s what I did.
I used these ingredients, plus pepper and dried parsley.
Peel potatoes and bring to a boil. (I prefer using Yukon Gold potatoes for the best flavor).
Boil potatoes until fork tender; drain.
Mash well with a potato masher.
Here, the potatoes are mashed.
Meanwhile, as the potatoes are boiling, melt butter and add half-and-half.
Add sharp Cheddar cheese and salt.
Continue stirring until cheese melts.
The cheese sauce will thicken as it cooks.
Add the cheese sauce to the mashed potatoes.
Stir the cheese sauce into the mashed potatoes.
Mix well. I added extra fresh, snipped chives, dried parsley and pepper at this point.
Beat eggs.
Add eggs to potato mixture.
Stir well to incorporate the eggs.
Spoon potato mixture into a greased 3-quart casserole dish.
Bake at 375 degrees, uncovered, for 35-40 minutes until puffy and golden brown. Sprinkle with fresh, snipped chives and minced parsley, if desired.
Every spoonful of Cheese Potato Puff was delicious.
Fresh chives add delightful flavor to this potato side dish. Dried parsley and ground black pepper also amped up the flavors.
Cheese Potato Puff paired really nicely with Rib Eyes with Mushrooms, Corn-on-the-Cob with Cilantro-Lime Butter and Grilled Plums.
This casserole was also mouthwatering with Honey-Glazed Wings.
Here’s the recipe.
CHEESE POTATO PUFF
(Recipe adapted from Taste of Home, Prize Winning Recipes, pg. 62)
Cheese Potato Puff
Equipment
- 1 large stock pot with lid
- 1 colander
- 1 vegetable peeler
- 1 sharp knife
- 1 cutting board
- 1 medium sauce pan
- 1 wooden spoon
- 1 small bowl
- 1 whisk
- measuring cups
- measuring spoons
- 1 potato masher
- 1 3-quart casserole dish
Ingredients
- 5 lbs. Yukon gold potatoes peeled & quartered (or you can use any other kind of potato)
- 2 tsp. sea salt divided use
- 3/4 cup salted butter
- 8 oz. sharp cheddar cheese shredded (2 cups) (I used Colby/Monterey Jack)
- 1 cup half-and-half
- 2 large eggs beaten
- 1/4 tsp. dried parsley or 1/2 tsp. fresh parsley, minced, divided use
- 1/2 tsp. dried chives or 1 tbsp. fresh chives, minced, divided use
Instructions
- Peel potatoes and halve or quarter, if desired.
- Place potatoes in a large kettle or stock pot; cover with water.
- Add one teaspoon of salt.
- Cover with lid and bring potatoes to a boil.
- Boil potatoes until tender – about 15-20 minutes.
- Drain potatoes in colander then mash with a potato masher until smooth.
- Sprinkle with pepper, dried parsley and about ¼ tsp. fresh snipped chives (if desired).
- Meanwhile, in a small saucepan, cook and stir the butter, cheddar cheese, half-and-half and remaining one teaspoon of salt until smooth.
- Remove from heat; set aside.
- Once potatoes are mashed, stir cheese mixture into the drained, mashed potatoes.
- Fold beaten eggs into the potato mixture.
- Spoon mixture into a greased 3-qt. casserole dish.
- Bake, uncovered, at 375° for 35-40 minutes or until puffy and golden brown.
- Sprinkle with fresh chives, (and fresh minced parsley) if desired.
Notes
Recipe adapted from Taste of Home.
© Can’t Stay Out of the Kitchen
Nutrition
This potato dish with a few enhancements became one of my favorite recipes of 2024.
Cheese Potato Puff tasted wonderfully with Honey-Glazed Wings.
Salt, pepper, fresh, snipped chives and dried parsley added great flavor to this potato side dish.
If you have company coming for dinner, add Cheese Potato Puff to the menu!
You may also enjoy these delicious recipes!
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